Parmesan Crusted Chicken

Name: Parmesan Crusted Chicken
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Ingredients: 1.25 lb chicken breasts (thin-sliced); ¼ cup mayonnaise (full fat); Cooking spray (avocado oil or olive oil spray); 1 Lemon (cut into wedges, optional for serving); ½ cup Parmesan Cheese (freshly grated from the refrigerated section of the market); ¼ cup Panko Bread Crumbs (Italian-style, or superfine blanched almond flour "bread crumbs" ); 1 tsp Dried Parsley; 1 tsp Garlic Powder; 1 tsp Onion Powder; ½ tsp Smoked Paprika; ½ tsp Natural Ancient Sea Salt; ½ tsp Black Pepper; 1 tsp Italian Seasoning

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Parmesan crusted chicken gives you juicy chicken breasts with a golden, crispy crust in under 30 minutes. The coating is simple, freshly grated Parmesan, Italian-style panko, and pantry spices, but the texture is what makes it special: crispy on the outside, tender on the inside, and never dry.

Air fryer Parmesan crusted chicken breast plated on white dish

This parmesan crusted chicken recipe builds on two of my most reliable methods: my Air Fryer Chicken Breasts and my Cast Iron Chicken Breast. Both techniques focus on getting that golden exterior while keeping the inside tender. And, that’s exactly what we’re doing here, just with a crisp, cheesy crust added on top.

Whether you prefer the air fryer or skillet, you’ll end up with chicken that’s juicy in the center and crispy around the edges. If you’ve struggled with dry chicken at home, this parmesan crusted chicken with mayo is the kind of recipe that makes you feel like you finally cracked the code.

Why This Parmesan Crusted Chicken Works Every Time

Ready in less than 30 minutes
An easy parmesan crust made with simple spices and freshly grated cheese
Works as parmesan crusted chicken air fryer or skillet-style
Uses mayonnaise to lock in moisture while the crust crisps

ingredients to make Parmesan crusted chicken

Ingredients You’ll Need (and Why)

Here are the highlights so you can make chicken crusted with Parmesan successfully. Exact amounts are in the recipe card below.

Chicken

Chicken breasts, thin-sliced: I use raw, boneless, skinless chicken breasts. Thin-sliced pieces cook evenly and stay tender. If using full breasts, I cut them in half and pound them to even thickness.
Mayonnaise (full fat): This is what makes parmesan crusted chicken using mayo so effective. It acts as the binder and helps seal in moisture without needing egg.
Cooking spray (avocado oil or olive oil spray): Encourages browning and crisp texture.
Fresh lemon wedges (optional): I add these to the side for serving since lemon really brightens the finished dish.

Parmesan Crust

Italian-style panko breadcrumbs: you could replace this with Italian-style almond flour bread crumbs or pork rinds if you wish.
Parmesan cheese, freshly grated: freshly grated melts better and creates a deeper golden crust. I get the version that is from the refrigerated section of the grocery store.
Spices: Dried parsley, Garlic powder, Onion powder, Smoked paprika, Sea Salt, Black pepper, and Italian seasoning give the chicken so much flavor.

How to Make Parmesan Crusted Chicken

Use these step-by-step photos to see how to make parmesan crusted chicken.

Make the Crust

Add all Parmesan crust ingredients to a shallow dish and mix until evenly combined. A shallow dish makes it easier to press the coating onto the chicken.

Parmesan crust ingredients mixed together in a shallow dish until combined

Prepare the Chicken

Pat the chicken very dry. Place it in a bowl and toss with mayonnaise until evenly coated.

Chicken breast patted dry and coated with mayonnaise in a bowl

Crust the Chicken

Press each piece of chicken firmly into the Parmesan mixture, packing the crust onto all sides. Let the coated chicken rest for 5–10 minutes to help the crust adhere before cooking.

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Chicken pressed into Parmesan mixture to coat all sides

Cook the Chicken

For parmesan crusted chicken (air fryer style), I preheat my air fryer for 5 minutes so that the basket is hot. Preheating helps to get the golden crust on the chicken since it starts to cook the crust immediately. I don’t flip the chicken since the crust needs the full cook time to sear and adhere.

Parmesan crusted chicken arranged in air fryer basket and cooked until golden and crispy

For skillet cooking:

Heat a cast iron skillet over medium heat.
Add about 1/4 cup of a neutral cooking oil like avocado oil (just enough to sear both sides, not deep fry)
Cook until golden on both sides and fully cooked through (about 3-4 minutes per side)

close-up of the parmesan crust on easy Parmesan crusted chicken breast with golden edges on white plate

Air Fryer or Skillet? Here’s How to Choose:

Air Fryer: Fastest, hands-off, evenly crisp.
Cast Iron Skillet: Slightly deeper browning and classic stovetop texture.

Small Tweaks That Make a Big Difference

Use freshly grated Parmesan for better melting and browning.
Don’t skip resting the coated chicken before cooking.
Use all of the crust on the chicken since the crust has all of the seasoning and spices to make the chicken taste great
Spray generously before cooking to encourage crisp texture.

Swaps & Variations

Lighter option: Swap mayonnaise with Greek yogurt or sour cream. I’ve also made this recipe with yellow mustard, which adds a slightly tangy flavor.
Cheese variation: Try Pecorino Romano for a sharper bite.
Low-carb option: Replace panko with crushed pork rinds or Italian-style almond flour bread crumbs. If you can’t find an Italian-style, simply season the plain version with garlic powder, onion powder, dried parsley and Italian seasoning. You could also seasoning them with a salt-free garlic and herb blend.

How to Store and Reheat Without Losing the Crunch

Store leftovers in an airtight container in the refrigerator for up to 3 days.
Freeze cooked pieces for up to 2 months; thaw before reheating.
Reheat in the air fryer at 375°F for 3–5 minutes until warmed through and crisp. Avoid the microwave if possible, as it softens the crust.

Air fried Parmesan chicken breast with crunchy coating on white plate

What to Serve With Parmesan Crusted Chicken

Here are my favorite sides for parmesan crusted chicken:

FAQs

What are some common mistakes to avoid when making chicken Parmesan?

Uneven thickness can cause parts of the chicken to overcook. Thin-sliced or evenly pounded chicken ensures even cooking. Overcrowding the air fryer or skillet can also prevent proper browning.

Is it good to put Parmesan cheese on chicken before cooking it in a pan?

Yes. Mixing Parmesan into the breadcrumb coating creates a crispy, flavorful crust. It browns beautifully when cooked in a skillet or air fryer.

What’s the secret to juicy Parmesan chicken?

The key is not overcooking and using mayonnaise to help seal in moisture. Cooking just until the internal temperature reaches 165°F keeps it tender.

How to keep breading from falling off chicken parm?

Pat the chicken dry before coating. Press the Parmesan mixture firmly onto the chicken and let it rest briefly before cooking so the crust adheres properly.